Monday, December 5, 2011

Creamy Chicken Taquitos with Sweet and Savory Coconut Rice

I'm so excited about this dinner. Don't you love those dinners that just turn out exactly the way you wanted and get even better of a response from your family than you hoped? Well get ready because this exactly that kind of a recipe!! Caprene over at Eat your Veggies, peas posted this recipe for creamy chicken taquitos with sweet and savory coconut rice and I've been wanting to try it for a while. It intrigued me that the taquitoes were baked instead of deep fat fried and the rice sounded delicious. Well I'm so glad I finally did because it is one for the books.

Merry Christmas to my Dad - another gluten free, low fat, low sodium flavorful meal that he will love! I hope you enjoy it too!! :)

Baked Creamy Chicken Taquitos

*Note: Mix ½ Cup green salsa or enchilada sauce with 2 Cups sour cream for a yummy taquito dipping sauce!

4 oz. cream cheese, softened
1/4 Cup green salsa or enchilada sauce
1 Tbsp. lime juice (fresh is best)
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. chopped garlic
3 Tbsp. or more chopped cilantro
2 Tbsp. chopped green onion
2 Cups or more cooked chicken, shredded *see note below
1 Cup shredded pepper jack cheese
Taco Size Corn or flour tortillas
2 Tbsp. canola oil
Non-stick cooking spray
Salt, to taste

Mix softened cream cheese with green salsa or enchilada sauce, lime juice, cumin, chili powder, onion powder and garlic until smooth. Add chicken, cilantro, green onion and cheese and mix well.

Line a cookie tray with parchment paper. Then wrap 3-4 tortillas at a time in a damp paper or cloth towel and microwave for about 20-30 seconds. This will prevent the tortillas from cracking when rolled.

Now you are ready to roll. Place 2-3 Tbsp. chicken mixture onto the edge of the tortilla. Roll the taquito and place seam side down on parchment lined cookie tray. If you overfill the taquitos, you may need a toothpick to hold them together. Continue rolling until you have used all the chicken mix.

Spray or brush the taquitos will oil to help them crisp in the oven. Sprinkle with salt (optional). Then bake in the oven at 425 for 15-20 minutes. Allow to cool for about 5 minutes before eating.

*Note: if you use more chicken it makes it less spicy for the kids. I cooked my chicken in the electric pressure cooker for 25 minutes (just throw in the frozen breasts with about 1-1/2 cups of water) and they turned out perfect - soft and yummy.

Recipe Source: adapted from Eat Your Veggies Peas

Sweet and Savory Coconut Rice

2 Cups white or jasmine rice
1 - 14oz can coconut milk
2 Cups water
1 tsp. salt
1-2 tsp. white vinegar
2-3 tsp. sugar
1/4 Cup chopped green onions, optional (I didn’t use)
Black pepper, to taste

DIRECTIONS (Stovetop):
Combine rice, coconut milk, water, salt, vinegar and sugar in sauce pan. Bring to boil and then lower heat and cook for 20 minutes. Allow to stand before serving. Top with green onion and pepper if desired.

DIRECTIONS (Pressure Cooker):
Combine rice, coconut milk, water, salt, vinegar and sugar in pressure cooker. Cook on high pressure for 6 minutes. Naturally release pressure. Allow to stand before serving. Top with green onion and pepper if desired.

Recipe Source: adapted from Eat Your Veggies Peas


Lisa said...

Can I come eat with you for like a week? Looks yummy.

Anonymous said...

Wow! This was delicious! Made the pressure cooker version and added a little fresh lime and cilantro. Yum! Thank you for posting :)

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